Veggie egg pittas

A pitta pocket full of a yummy egg filling

Preparation: 5 mins
Cooking: 4 mins
Serves: 2

What you need:

15ml/1 tbsp vegetable oil
2 spring onions, sliced
100g/4oz cherry tomatoes, halved
4 large British Lion Quality eggs
2 wholemeal pitta breads, toasted

What you do:

Heat the oil in a non-stick pan, add onions and tomatoes; fry for 1 minutes.
Beat eggs with salt and freshly ground black pepper. Pour eggs into pan, cook over gentle heat for 3 minutes, stirring until scrambled, set aside.
Cut pitta in half and open to make pockets. Spoon egg mixture into each pocket. Serve warm.

British Lion eggs

Look for the Lion on eggs to guarantee the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.

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